CHURRO ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: water, oil, salt, flour, oil, sugar, cinnamon, vanilla ice cream
Provided by Alvin Zhou
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 8
Steps:
- In a large pot, bring the water, oil, and salt to a boil.
- Add the flour and turn the heat off. Quickly stir the flour until it forms a smooth paste/ball.
- Transfer the dough into a piping bag lined with a star tip.
- Pipe 6-inch (15 cm) spirals onto a sheet lined with parchment paper, starting from the middle and going around in a circle, making sure that there are no gaps between the loops.
- Repeat with the remaining dough.
- Freeze the circles for at least 2 hours.
- Heat oil in a pot over high heat.
- Fry the circles until light golden brown, then drain them on a paper towel.
- Mix the sugar and the cinnamon in a separate bowl.
- Coat each churro disc in the cinnamon sugar mix, shaking off any excess.
- Place a scoop of ice cream in between 2 churro discs.
- Enjoy!
Nutrition Facts : Calories 423 calories, Carbohydrate 57 grams, Fat 19 grams, Fiber 2 grams, Protein 6 grams, Sugar 32 grams
CHOCOLATE COOKIE CHURRO ICE CREAM SANDWICHES
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 12 ice cream sandwiches (24 churros)
Number Of Ingredients 10
Steps:
- Crush 6 of the chocolate sandwich cookies with your hands into a medium bowl. Pour the milk over the cookies. Set aside to soak for 30 minutes.
- Meanwhile, pulse the remaining 6 cookies in a food processor until broken into small pieces. Add the cocoa powder and pulse until the cookies are finely ground into a dark powder. Add the flour and pulse until combined. Sift the dry ingredients into a medium bowl; set aside.
- Strain the cookie milk into a heavy-bottomed saucepot (discard the soaked cookie crumbs). Add the butter, salt and 1/2 cup water. Cook over medium-high heat until the butter is melted and the mixture is just below a simmer, about 2 minutes. Remove from the heat and whisk in the dry ingredients. Add the eggs one by one, whisking vigorously for 30 seconds after each addition, until a smooth dough comes together. Scrape the dough into a pastry bag fitted with a small star tip.
- Line 2 baking sheets with parchment. Pipe the dough into 2 1/4-inch rounds starting in the center and moving in a circular motion. Repeat until all of the dough has been piped (about 24 rounds). Place the baking sheets in the freezer for at least 1 hour.
- When ready to cook the churros, pour the oil into a large heavy-bottomed saucepot fitted with a deep-frying thermometer. Heat the oil over medium heat until the thermometer registers 350 degrees F. Line a baking sheet with paper towels and top with a wire cooling rack. Put the sugar in a wide dish.
- Carefully lower the churros a few at a time into the hot oil. Be sure not to crowd the oil or the temperature will drop. Control the heat to maintain 350 degrees F. Fry until the churros rise to the surface of the oil, about 2 minutes. Drain on the prepared cooling rack. Repeat with the remaining churros. Allow the churros to cool slightly.
- Toss the churros in the sugar until completely coated, then tap gently against the side of the dish to remove any excess. Put the churros back on the cooling rack.
- Scoop about 1/4 cup of the ice cream onto 12 of the churros. Top the scoops of ice cream with the remaining churros and gently press down to create sandwiches. Serve immediately.
CHURROS ICE CREAM SANDWICH
Try a crispy Spanish-style doughnut coated in cinnamon sugar filled with dulce de leche or chocolate ice cream - not your average ice cream sandwich!
Provided by Cassie Best
Categories Dessert
Time 35m
Yield makes 3
Number Of Ingredients 9
Steps:
- Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a large mixing bowl with a generous pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free.
- Cut out 6 10cm x 10cm squares of baking parchment and grease them well with oil. Transfer the churro batter to a piping bag fitted with a large star nozzle, and pipe spiraled circles of batter onto the parchment. This is easiest if you start from the centre, and swirl the nozzle round and round until you reach the edge of the paper, avoiding any gaps. Chill for 45 mins, or up to 2 hrs, until the batter feels firm to the touch.
- Fill a large deep saucepan one-third full of oil. Heat until a cube of bread browns in 45 seconds - 1 min (about 180C). Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
- Remove the churros from the fridge and drop 2 or 3 directly into the pan, discarding the parchment. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. Once you've cooked all the churros, toss with any remaining cinnamon sugar and sandwich with balls of your favourite ice cream.
Nutrition Facts : Calories 671 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
More about "churros ice cream sandwich recipes"
CHURRO FRENCH TOAST ICE CREAM SANDWICH - CAFE DELITES
From cafedelites.com
5/5 (2)Total Time 20 minsCategory BreakfastCalories 127 per serving
- Whisk the eggs and the milk together with the sugar/sweetener, cinnamon and vanilla extract in a wide shallow bowl. Dip the bread into the egg wash, rotating quickly to soak evenly (don't soak for too long or you'll end up with soggy french toast).
- Prepare a separate shallow bowl with the remaining sugar (or sweetener) and ground cinnamon (or cinnamon sugar if using) for coating, Heat a non stick pan/skillet with 1/2 tablespoon of butter. When the pan is hot, fry the egg-soaked bread in batches of 4 or 5 slices on low-medium heat on each side until golden. Immediately dip each bread into the cinnamon sugar mixture to evenly coat (use tongs to avoid burning your fingers). Fry remaining batch until golden and repeat coating with remaining toasts.
- Allow toasts to cool slightly. Take one churro toast; top with a scoop of ice cream (or frozen yogurt), and place another toast on top. Gently press the top down to adhere the toast to the ice cream. Serve immediately!
CHURRO ICE CREAM SANDWICH - A COOKIE NAMED DESIRE
From cookienameddesire.com
5/5 (2)Calories 131 per servingCategory Ice Cream
- Heat the water and unsalted butter in a saucepan until the butter is melted and the water is near-boiling.
CHURRO ICE CREAM SANDWICHES - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (3)Total Time 45 minsCategory Dessert, SnackCalories 334 per serving
- CHURRO DOUGH: In a small to medium sized pot over medium heat, combine the 1/2 cup milk, 1/2 cup water, 1/4 teaspoon salt, 1 tablespoon white sugar, 1/4 teaspoon cinnamon, and 8 tablespoons butter. Mix until the butter is melted and bring the mixture to a rolling boil. As soon as the mixture boils, add in the 1 and 1/4 cup flour. Reduce the heat to low and stir vigorously for 30 seconds to a minute and then remove from heat.
- CHURRO DOUGH, CONT.: Using a rubber spatula, continue to mix (and press out any lumps) until the dough is smooth, another 30 or so seconds (don't over-mix dough). Let dough cool for 5 minutes and then add in the vanilla and one egg. Stir. It will seem hard to mix and gluey, but mix until it comes together. Add another egg and stir until incorporated. Add the final egg and combine again. The dough is thick and gluey, but keep stirring and it will come together. As soon as it's cohesive, stop stirring; don't over-mix.
- PIPING CHURRO DOUGH: Transfer the churro dough to a large canvas or cloth piping bag fitted with an open star tip. Line a large pan with parchment paper (don't skip the parchment!) and pipe long strips (10 inches) of the dough or pipe the rounds (just keep them about 2-2.5 inches wide). Allow to rest for 15-20 minutes, or place in the freezer.
- DEEP FRYER PREP: In the meantime, preheat a deep fryer (or heavy bottomed pot over medium heat) to 350 degrees F. I recommend using a candy thermometer to monitor the oil temperature and keep it consistent.
CHURRO ICE CREAM SANDWICHES - BETTER HOMES & GARDENS
From bhg.com
CHURRO ICE CREAM SANDWICHES - SUGARHERO
From sugarhero.com
CHURRO ICE CREAM SANDWICHES - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
4.5/5 (2)Total Time 7 hrs 30 minsCategory Ice Cream + FrozenCalories 522 per serving
CHURRO FRENCH TOAST ICE CREAM SANDWICH RECIPE | RECIPES.NET
From recipes.net
CHURRO ICE CREAM SANDWICH | COOKSTR.COM
From cookstr.com
COOKIES AND CREAM CHURRO ICE CREAM BOWLS RECIPE BY TASTY
From aeprent.dynu.net
BAKED CHURRO ICE CREAM SANDWICHES (NON-DAIRY)
From kitchenconfidante.com
30 BEST ICE CREAM SANDWICH RECIPES FOR SUMMER
From insanelygoodrecipes.com
CHURRO ICE CREAM SANDWICHES | SOUTHERN FATTY
From southernfatty.com
CHURRO ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
CHURRO ICE CREAM SANDWICH RECIPE | POPSUGAR FOOD
From popsugar.com
CHOCOLATE DIPPED CHURROS ICE CREAM SANDWICHES - ¡HOLA!
From holajalapeno.com
CHURRO ICE CREAM SANDWICH RECIPE BY CHEFCLUB US ORIGINAL
From chefclub.tv
CHURRO ICE CREAM SANDWICHES | REDPATH SUGAR
From redpathsugar.com
TOP 47 RECIPES FOR ICE CREAM SANDWICHES - HIBIKI.DIXIESEWING.COM
From hibiki.dixiesewing.com
DIPPED CHURRO ICE CREAM SANDWICHES | VERY BEST BAKING
From verybestbaking.com
You'll also love